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This creamy corn salad with bacon is a fantastic side dish that brings a perfect balance of cheesy richness and a touch of heat. It works wonderfully for BBQs or casual potlucks, adding a fresh yet indulgent element to the table. The flavors meld together after chilling, making it a crowd-pleaser every time.
Ingredients
- Four cups sweet corn: fresh or thawed from frozen adds natural sweetness and texture
- Twelve slices cooked bacon: chopped finely for smoky crunch and savoriness
- Quarter cup green onions: chopped for mild, fresh bite
- One jalapeño: finely diced provides that gentle kick of heat choose firm and bright green ones
- Half a cup Ranch salad dressing: adds creamy tang and herb flavors
- One cup cheddar cheese: shredded for sharp, melty cheesiness
- Juice of one lime: brightens up the entire salad with acidic freshness
- One teaspoon garlic powder: deepens the flavor with savory undertones
- Kosher salt: to taste enhances all the other flavors
- Freshly ground black pepper: to taste for subtle warmth
- One and a half cups mayonnaise: creates the creamy base
- Half a cup sour cream: lends smooth richness
- One third cup whole milk and one quarter cup buttermilk: thin out the dressing nicely use fresh dairy for best results
- Quarter teaspoon onion powder: for gentle sweet savoriness
- Two cloves garlic: minced for punchy depth
- Two tablespoons lemon juice: add brightness and a hint of tartness
- One teaspoon fresh dill: finely chopped for a fresh herbal note
- Salt and pepper: used thoughtfully to balance the overall taste
Step-by-Step Instructions
- Spoon all the ingredients into a large mixing bowl:
- Combine the corn, bacon, onions, jalapeño, ranch dressing, cheddar, lime juice, spices, mayonnaise, sour cream, milk, buttermilk, garlic, lemon juice, and dill right into one bowl so you can mix thoroughly
- Stir everything together using a sturdy spoon or spatula:
- Mix well until the ingredients are fully combined and the dressing evenly coats every bite of corn and bacon
- Refrigerate and chill for at least thirty minutes before serving:
- This step is important to let all the flavors marry and develop, making the salad even tastier when it is served cold
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Storage tips
Keep the salad in an airtight container in the refrigerator to maintain freshness and texture. It will stay good for up to three days but tastes best if eaten within two
Ingredient substitutions
If you do not have buttermilk, try mixing whole milk with a squeeze of lemon juice or vinegar to mimic that tangy acidity. Feta cheese can also replace cheddar if you want a different flavor profile, adding a salty punch that complements the creaminess
Serving suggestions
This salad pairs beautifully with grilled chicken or ribs, offering a cool contrast to smoky meats. Serve it alongside crusty bread or on a bed of fresh greens for a lighter meal option
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Frequently Asked Questions
- → Can I adjust the spice level?
Yes, you can leave the jalapeño seeds in for more heat or remove them for a milder flavor.
- → What can substitute buttermilk here?
Mix regular milk with a teaspoon of lemon juice or vinegar to replace buttermilk effectively.
- → How long should this be chilled before serving?
Allow the salad to chill for at least 30 minutes so the flavors blend harmoniously.
- → Can this be made ahead of time?
Yes, it stores well in the fridge for up to 3 days, making it great for prepping in advance.
- → What texture does the salad have?
The salad combines crunchy corn and bacon with creamy dressing and melty cheddar, creating a rich, layered texture.